Recipe for roasted vegetable salad with avocado dressing

Roasted Veggie Salad With Avocado Dressing
INGREDIENTS:
Serves: 4
1 red bell pepper, roughly chopped, 1 lb butternut squash, 1 lb Brussels sprouts, hulled and halved, 2 tsp dried oregano, 1 tsp salt 1 tsp black pepper, 3 Tbsp. olive oil, 4 oz mixed greens
Avocado Dressing: 1 avocado, 1 small garlic clove! Juice of 1 lime, 1/4 cup olive oil, 1/2 tsp salt, 1/4 tsp black pepper
PREPARATION:
1. Preheat oven to 400°F/200°C
2. In a large bowl, mix the butternut squash, bell pepper, Brussels sprouts, dried oregano, salt, pepper, and olive oil until the veggies are evenly coated.
3. Pour the vegetables onto a baking sheet in one even layer and roast for 40 minutes or more to your liking.
4. To make the dressing, place the avocado, garlic, lime juice, olive oil, salt, and pepper in a blender or food processor and blend until the mixture is light and creamy.
5. To assemble the salad, place a handful of mixed greens on a plate and top with the roasted veggies. Spoon on the Avocado Dressing and serve!
ADD A PIECE OF BROILED/ROASTED CHICKEN AND YOU HAVE A DELICIOUS SUMMER MEAL.